CARROT COCONUT CURRY CRACKERS

October’s flavors for the #ImprovCookingChallenge are curry and carrots. Curry is not an ingredient our family uses much, however. I tried a batch of crackers where I toasted spices & ground our own curry powder; but alas, they taste so overwhelmingly of corriander and will probably sit on the counter until thrown on the compost heap…

For the next batch I decided to add a flavor which often is used along with curry dishes: coconut!

Coconut flour is normally difficult to work with because it soaks up whatever liquid might be in a recipe. (I so wish to forget the first coconut flour baked donuts I attempted…) This property, though, is a plus when it comes to working with raw carrots & crackers.

You might wonder at the lack of salt in my recipe. Because the hubs is supposed to be low-sodium, I decided to add just a hint of it for a topper. You certainly could add it to the dough if you desired. The smoked sesame seeds add such an interesting flavor dimension to the cracker.

I don’t believe these will make it to the compost pile…

In fact, the crumbs are being scooped into mouths right now!

Check out the following links for more carrot & curry recipes:

An InLinkz Link-up